Melt-in-your-mouth marzipan-like truffles made from just six simple ingredients. No refined sugar, vegan and adaptable for multiple dietary needs.
Can we talk about the weather for a second? Just yesterday it was still somewhat warm – at least given it’s winter – and now? Snow. Fridgid cold. My heating stopped working temporarily. And I could really do without having to scrape a thick layer of ice off my car in the morning. Not fun at all. So much so I wouldn’t mind paying someone to do it for me. Go and call me lazy – I know you don’t like it, either. And how about I offer pay in cookies or marzipan truffles?
These were a result of spontaneous experimentation with ingredients I had at hand. Don’t you dislike buying food just for a recipe idea you have in mind and it not working out? Luckily, this one worked like a charm. Unfortunately not at a time that allowed for decent daylight pictures. But with Valentine’s Day quickly approaching I couldn’t wait to share the recipe no matter what. It’s the inside that counts after all.
And what an inside! We’re talking truffles that are vegan, gluten-free, paleo-friendly, refined sugar-free* and – though I haven’t tried this version yet – could even be made raw. How’s that for a truffle uniting folks from just about every diet? I’m admittedly not a fan of Valentine’s Day – at least not the comercialisation of it – but a truffle bringing people of different dietary preferences together just screams love to me. I’ll admit I was tempted to call these or at least this post love balls – which I’m sure Laura would have approved of – because these truffles show love for everyone. But I’m obviously aware of the touchy nature of such wordings.
- 1/4 cup + 1 1/2 tbsps almond meal [~ 40 g]
- 2 tbsps coconut flour, sifted
- 1 heaping tbsp brown rice syrup* [see notes for substitutions]
- 1 tbsp maple syrup
- 1 1/2 tbsps coconut oil, melted [28 g]
- 1/8 tsp almond extract [I used a small dropper bottle, adding about four drops]
- 2 oz semi-sweet chocolate, chopped or sugar-free/stevia-sweetened chocolate [for fully refined sugar-free version] **
- 1 tsp coconut oil
- Combine the dry ingredients in a bowl. Set aside.
- Mix the coconut oil, syrups and almond extract. Stir well until fully combined.
- Add dry ingredients into wet and mix to reach a smooth consistency. Put into the fridge for at least 30 minutes.
- Using a teaspoon, scoop out the dough and roll into balls.
- Melt the chocolate and coconut oil whichever way you prefer: stove-top, microwave, …
- Dip truffles in melted chocolate using a fork. Set on a plate leaving enough space in between truffles to set.
* for a paleo version, sub another tbsp of maple syrup or honey
** To make these raw use raw versions of all ingredients for the truffles, melt the coconut butter accordingly and sub a chocolate glaze like this one for the coating.
Okay, so yes, my finished truffles did contain refined sugar in the optional chocolate coating. But these are delicious even without this – and this is coming from a huge chocolate fiend. Actually, I dare you to try the recipe and not feel tempted to eat the dough with a spoon instead of rolling it into shape. I warned you, duty done.
Spreading the marzipan truffle love with Gluten-Free Tuesdays, Strange but good, RecipeFriday, Lean Lena’s Tasty Tuesday, Gluten-Free Wednesdays, Recipe of the Week, Real Food Recipes, Tasty Tuesdays, Healthy Vegan Friday and #glutenfreefridays.
Happiness-inducing today: The latest issue of my favourite magazine. My parents got me a subscription for Christmas [actually the only gift I’d asked for] and it’s filled with amazing content again.
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Who wants to come take care of my car in exchange for cookies 😉 ?
Valentine’s Day: Just a holiday to raise sales of flower vendors and chocolate companies or the definition of romance?
How are you spending it if you celebrate? As you guessed I don’t plan on celebrating it but if I can get away with spending a small fortune on chocolate for myself – I’m in!